Croque madame
By Paul Ainsworth From Saturday Kitchen Ingredients For the Cornish rarebit 675g/1lb 8oz good-quality Cheddar, ideally 1-year-old Davidstow 150ml/5fl oz full-fat milk 30g/1oz plain…
saturday kitchen recipe
Chaat masala potatoes with yoghurt
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the chaat masala potatoes 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick…
Spicy mushroom lasagne
By Yotam Ottolenghi From Saturday Kitchen Ingredients 750g/1lb 10oz chestnut mushrooms halved 500g/1lb 2oz oyster mushrooms 135ml/4½fl oz olive oil, plus extra for greasing…
Tepsi kebab with spinach yoghurt
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tepsi kebap 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced…
Seared tuna steaks with anchovy and rosemary sauce
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz…
Potato and parsley soup with black pudding and cheddar toasties
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints…
Marrakesh-inspired lamb with bulgur wheat salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika…
Cod with confit lemon and zhoug
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For…
Ching’s homemade kimchi
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature…
Soya mince, kimchi and water chestnut fried rice
By Ching-He Huang From Saturday Kitchen Ingredients 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince…